Page:The Jewish Manual.djvu/159

 sugar; these are often made in the shape of small balls, and fried and served in the same sauce. BATTER PUDDING. Stir in three ounces of flour, four beaten eggs, and one pint of milk, sweeten to taste, and mix to a smooth batter about the thickness of good cream, and boil in a buttered basin. CUSTARD PUDDING. To one desert spoonful of flour, add one pint of fresh milk and the yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or lemon-peel; beat to a froth two whites of eggs and pour to the rest; boil rather more than half an hour. BREAD PUDDING. Grate stale bread, or soak the crumb of a French roll in milk, which must be warmed; beat with it two or three eggs, flavor and sweeten to taste, sometimes with a little wine or essence of lemon, or beaten almonds; it will require to